Asparagus Salad with Raspberry Vinegrette
Submitted by nomadclark
Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minMake this salad today, eat it tomorrow. That’s the whole strategy, and it pays off big.
Steamed asparagus, crunchy red bell pepper, and sharp red onion sit overnight in a bright raspberry vinaigrette that soaks into every piece.
By the time you serve it cold the next day, the flavors have melded into something far greater than the sum of their parts.
No oil in the dressing means it’s naturally light, and the raspberry vinegar brings a fruity acidity that keeps things lively.
Kitchen Tips
- Steam the asparagus for just 2 minutes and plunge it into ice water immediately to lock in that bright green color and snap
- Stir the salad every few hours while it marinates so every piece gets equal time in the vinaigrette
- If the dressing tastes too tart, add a touch more honey or sugar to balance it out
Ingredients
Directions
Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain.
Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.
Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often.
Serve cold as a side salad.
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